Orange Cheesecake Muffins
Prep time
Cook time
Total time
Recipe type: Breakfast
Serves: 12
  • ¼ cup light brown sugar
  • ½ cup all-purpose flour
  • 1 teaspoon orange zest
  • ¼ cup unsalted butter, cold
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 2 large eggs, room temperature
  • ½ cup greek yogurt
  • 1 tbsp orange zest
  • 2 teaspoons vanilla extract
  • 1 and ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
Cheesecake Filling
  • 6 ounces cream cheese, softened to room temperature
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1 tbsp freshly squeezed orange juice
  • 3 Tablespoons granulated sugar
  1. Preheat oven to 425ºF. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners. Set aside.
  1. In a small bowl, toss together the brown sugar, flour, and orange zest. Cut in the butter in very small pieces using a pastry knife or mix with a fork until the mixture resembles coarse crumbs. Set aside.
  1. In a medium bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high until creamed about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the eggs, yogurt, orange zest, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and uniform in texture. Scrape down the sides and bottom of the bowl as needed.
  2. In a large bowl, toss together the flour, baking soda, baking powder, and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a whisk until combined and little lumps remain.
Cheesecake Filling
  1. In a medium bowl, beat the cream cheese with an electric handheld or stand mixer on medium-high speed until creamy. Add the egg yolk, vanilla extract, orange juice, and sugar. Beat until combined.
  2. Spoon 1 tablespoon of muffin batter into the muffin cups. Layer with about 1 tablespoon of cheesecake filling (using up all filling), then another tablespoon of muffin batter (or however much batter is needed to fill the cups all the way to the top). Sprinkle each muffin evenly with streusel topping and gently press down gently.
  3. Bake the muffins for 5 minutes at 425ºF degrees. Keeping the muffins in the oven, lower the temperature down to 350ºF and bake for an additional 18 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 10 minutes in the muffin sheet, then transfer to a wire rack to cool until ready to eat.
Recipe by My Modern Cookery at